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Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions

Although tea catechins in green tea and green tea beverages must be stable to deliver good sensory quality and healthy benefits, they are always unstable during processing and storage. Ascorbic acid (AA) is often used to protect catechins in green tea beverages, and AA is easily oxidized to form deh...

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Autores principales: Chen, Lin, Wang, Wei, Zhang, Jianyong, Wang, Weiwei, Ni, Dejiang, Jiang, Heyuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7570458/
https://www.ncbi.nlm.nih.gov/pubmed/32906587
http://dx.doi.org/10.3390/molecules25184076
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author Chen, Lin
Wang, Wei
Zhang, Jianyong
Wang, Weiwei
Ni, Dejiang
Jiang, Heyuan
author_facet Chen, Lin
Wang, Wei
Zhang, Jianyong
Wang, Weiwei
Ni, Dejiang
Jiang, Heyuan
author_sort Chen, Lin
collection PubMed
description Although tea catechins in green tea and green tea beverages must be stable to deliver good sensory quality and healthy benefits, they are always unstable during processing and storage. Ascorbic acid (AA) is often used to protect catechins in green tea beverages, and AA is easily oxidized to form dehydroascorbic acid (DHAA). However, the function of DHAA on the stability of catechins is not clear. The objective of this study was to determine the effects of DHAA on the stability of catechins and clarify the mechanism of effects by conducting a series of experiments that incubate DHAA with epigallocatechin gallate (EGCG) or catechins. Results showed that DHAA had a dual function on EGCG stability, protecting its stability by inhibiting hydrolysis and promoting EGCG consumption by forming ascorbyl adducts. DHAA also reacted with (−)-epicatechin (EC), (−)-epicatechin gallate (ECG), and (−)-epigallocatechin (EGC) to form ascorbyl adducts, which destabilized them. After 9 h of reaction with DHAA, the depletion rates of EGCG, ECG, EC, and EGC were 30.08%, 22.78%, 21.45%, and 13.55%, respectively. The ability of DHAA to promote catechins depletion went from high to low: EGCG, ECG, EGC, and EC. The results are important for the processing and storage of tea and tea beverages, as well as the general exploration of synergistic functions of AA and catechins.
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spelling pubmed-75704582020-10-28 Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions Chen, Lin Wang, Wei Zhang, Jianyong Wang, Weiwei Ni, Dejiang Jiang, Heyuan Molecules Article Although tea catechins in green tea and green tea beverages must be stable to deliver good sensory quality and healthy benefits, they are always unstable during processing and storage. Ascorbic acid (AA) is often used to protect catechins in green tea beverages, and AA is easily oxidized to form dehydroascorbic acid (DHAA). However, the function of DHAA on the stability of catechins is not clear. The objective of this study was to determine the effects of DHAA on the stability of catechins and clarify the mechanism of effects by conducting a series of experiments that incubate DHAA with epigallocatechin gallate (EGCG) or catechins. Results showed that DHAA had a dual function on EGCG stability, protecting its stability by inhibiting hydrolysis and promoting EGCG consumption by forming ascorbyl adducts. DHAA also reacted with (−)-epicatechin (EC), (−)-epicatechin gallate (ECG), and (−)-epigallocatechin (EGC) to form ascorbyl adducts, which destabilized them. After 9 h of reaction with DHAA, the depletion rates of EGCG, ECG, EC, and EGC were 30.08%, 22.78%, 21.45%, and 13.55%, respectively. The ability of DHAA to promote catechins depletion went from high to low: EGCG, ECG, EGC, and EC. The results are important for the processing and storage of tea and tea beverages, as well as the general exploration of synergistic functions of AA and catechins. MDPI 2020-09-07 /pmc/articles/PMC7570458/ /pubmed/32906587 http://dx.doi.org/10.3390/molecules25184076 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Chen, Lin
Wang, Wei
Zhang, Jianyong
Wang, Weiwei
Ni, Dejiang
Jiang, Heyuan
Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions
title Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions
title_full Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions
title_fullStr Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions
title_full_unstemmed Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions
title_short Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions
title_sort dehydroascorbic acid affects the stability of catechins by forming conjunctions
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7570458/
https://www.ncbi.nlm.nih.gov/pubmed/32906587
http://dx.doi.org/10.3390/molecules25184076
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